INGREDIENTS
12 oz. spaghetti or other
long pasta
Kosher salt
4 garlic cloves, thinly
sliced
¼ cup extra-virgin olive oil,
plus more for drizzling
3 oil-packed anchovy fillets
(optional)
¼ tsp. crushed red pepper
flakes
4 Tbsp. unsalted butter, cut
into pieces
¾ cup finely grated Parmesan,
plus more for serving
Freshly ground black pepper
⅓ cup finely chopped parsley
1 tsp. finely grated lemon
zest
1 Tbsp. fresh lemon juice
Cook the pasta in a big pot
of boiling salted water, stirring regularly, though until al dente, about 3
minutes less than the instructions for the box.
In the meantime, cook the
garlic and 1⁄4 cup of oil in a large pot over medium heat, stirring regularly,
until the garlic is golden, around 4 minutes. Add the anchovies (if used) and
the red pepper flakes and cook, crush the anchovies with a wooden spoon and
dissolve until the anchovies begin to dissolve for about 1 minute.
Add 11⁄4 cups of pasta
cooking liquid to a pot with anchovies and garlic and cook, stirring until
cheese is melted for about 1 minute. Transfer the pasta to the bowl with the
tongs, then apply the butter, 3⁄4 cup of Parmesan and a lot of black pepper.
Heat, mix energetically and add more cooking liquid if required, until the
pasta is al dente and the sauce is thickened and the pasta coats are around 4
minutes. Remove from heat, incorporate parsley, lemon zest and lemon juice.
Divide the pasta between the
bowls; drizzle with the oil and finish with more Parmesan.
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